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KMID : 1134819990280010167
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 1 p.167 ~ p.171
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Studies on the Improvement of Storage Property in Meat Sausage Using Chitosan - Ⅰ
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Park Sun-Mee
Youn Sun-Kyoung
Kim Hyun-Jin
Ahn Dong-Hyun
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Abstract
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The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.
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KEYWORD
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meat sausage, chitosan, storage property
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